Crispy Skin Salmon with Garlic Smashed Potatoes & Dill Sauce

Wash 1.5 pounds of Yukon gold potatoes and cut into 1.5-inch chunks. Place in a large pot and cover with cold water. Add 2 teaspoons of kosher salt.

Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.

While potatoes are cooking, prepare the dill sauce. In a small bowl, combine 1/2 cup Greek yogurt, 3 tablespoons chopped fresh dill, juice of half a lemon, 1 teaspoon Dijon mustard, 1 tablespoon drained capers, 1 teaspoon honey, and 1/4 teaspoon salt. Mix well and refrigerate until ready to serve.

Pat 4 salmon fillets dry with paper towels. Season both sides with remaining kosher salt and 1 teaspoon black pepper, focusing more seasoning on the skin side.

Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering.

Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure the skin makes good contact with the pan. Cook undisturbed for 4-5 minutes until skin is crispy.

Flip salmon and cook for another 2-3 minutes for medium doneness. Transfer to a plate and let rest.

Drain the cooked potatoes and return them to the hot pot. Let them steam dry for 1 minute.

In the same skillet used for salmon (wipe clean if necessary), heat 1 tablespoon olive oil and 3 tablespoons butter over medium heat. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add potatoes to the skillet and gently smash each piece with a fork or potato masher, maintaining some texture. Cook for 3-4 minutes until edges begin to crisp, turning occasionally.

Sprinkle potatoes with 1 tablespoon chopped chives and season with additional salt and pepper to taste.

Serve salmon fillets over smashed potatoes, skin-side up. Drizzle with dill sauce and garnish with remaining chives and lemon wedges from the remaining half lemon.